I can't imagine the loss. 

But being the opportunist that I am I asked for him to pick up some syrup, you know, if he could. Well he did and I'm grateful. 

This is a variation on gingerbread. The syrup taste like lighter molasses than corn syrup but you know if you don't have Steen's just make a different cake. 

And interestingly, dissolving the baking soda in hot water is a rare thing, but I've seen it a few times and it makes me think "old fashioned".

1.5 cup granulated sugar
.75 cup vegetable oil
1 cup Steen's cane syrup
2 teaspoons baking soda
1 cup water boiling hot
2.5 cups flour
1 teaspoon ginger
0.5 teaspoon cinnamon
0.5 teaspoon cloves
0.5 teaspoon salt
2 eggs beaten

Preheat oven 350 degrees. Butter or oil spray a 13x9 pan thoroughly. Parchment is tricky with this one because it is a sticky cake.

In a big old bowl whisk the sugar and oil together. Add the syrup, stir it in. Dissolve the baking soda into the hot water. Add that to the sugar/syrup mixture. The heat and water loosens the batter. Dump the flour, spices and salt into the mixture. Add the eggs.

Pour the batter into the pan. Bake 45 minutes to an hour until a testers comes out cleanly. Top with powdered sugar and serve warm.

So Mr. Louisiana said the cake reminded him of home. There can't be a better compliment.